Visa, Mastercard, Discover, AMEX
- Casually Upscale
- Child Friendly
- Sit Down
- Take Out
- Casually Upscale
- Child Friendly
- Outdoor Dining
WiFi, Farmer's Market, Cooking Classes
Brunch, Lunch, Dinner
Girl's Night Out Every Tuesday with Half Price Wines by the Glass and 20% off your meal with the purchase of an entree.
One 20 a Modern Bistro is located at 120 Partin Drive in Niceville, Florida and is an intimate 75-seat boutique dining experience, showcasing an explosion of exotic flavors. The setting is colored with hues of light blue and shades of gold creating a soothing and appealing atmosphere for a high quality dining experience. At the helm is Owner and Executive Chef Dan Pettis, who at an early age knew that he wanted to be a chef. As a young teenager he apprenticed at Marina Café, Creehan’s Market and the original Beach Walk Café’ under the tutelage of local celebrity chef, Tim Creehan. Chef Pettis gives the nod to Creehan for being his mentor and teaching him the most about cooking, but speaks fondly of his later mentor, Filipino Chef Roy Villacrusis of Kubo, Palm Beach whom he worked under after attending the Florida Culinary Institute in West Palm Beach, finishing on the President's List with a perfect 4.0. Chef Roy taught Chef Pettis Southeast Asian and Pacific Rim styles of cooking, as well as sushi master skills, a passion he shares in the soulful dishes he prepares for diners at One 20 Modern Bistro.
The South Florida flair arrived to the Emerald Coast scene back in in 2003 when Chef Pettis returned to his hometown, picking up the reins at Beach Walk. With his newfound understanding of Asian cuisine and love of Caribbean cuisine, the "Asian Island Cuisine" came naturally, and Chef Dan Pettis eventually opened One 20 a Modern Bistro in 2009. Today, Chef Pettis draws his culinary inspiration from the daily life that surrounds him, his travels, and by what is fresh and local. The Emerald Coast Florida native describes his personal style of cooking as a mix of South Florida, Pacific Rim and Southern Contemporary, and he insists on sourcing the best ingredients and works with local farmers to find them, often growing his own herbs like thyme and kaffir leaves for his signature dishes.
One of the seafood preparations that Chef Pettis enjoys cooking and eating the most is his Vietnamese style B-liner (Vermillion) Snapper that is prepared whole and stuffed with citrus, then fried and drizzled with hot chili lime oil. Other popular dishes on the menu at One 20 a Modern Bistro in Niceville are the Coffee Crusted Pork Chop, Tuna Poke, and Thai Chicken Noodle Soup. Chef Dan is not one to stay in the kitchen long, and enjoys communicating with his customers moving about the dining room. He is passionate about keeping his menu fresh, and recently embarked on an adventure to create the Niceville Farmer’s Market that meets in the parking lot of One 20 a Modern Bistro on the first Saturday of each month from 7 a.m. until 2 p.m. His mantra is, “Know your Roots, Eat Local at the Niceville Farmer’s Market”, but Dan also says with a laugh, “For down home comfort food I still love a half-pound bacon cheeseburger!”
One 20 a Modern Bistro offers cooking classes the third Saturday of every month from 11 a.m. to 1 p.m. and Ladies Night Out on Tuesday evenings with half-priced wines by the glass and discounted dinners.
Chef Bio - One20 A Modern Bistro
Born and raised on the Emerald Coast of Northwest Florida, Executive Chef Dan Pettis began his cooking career at the young age of 13 with a summer job just before 9th grade. Like most young aspiring chefs, he started at the lowest position, washing dishes and learning by the sidelines. Working under Destin, Florida's most prominent chef and restaurateur, Executive Chef and owner of Beach Walk Crystal Beach, Tim Creehan, sparked the fire that made Chef Pettis realize that this was his calling. His efforts have culminated in a close working relationship and friendship with Chef Creehan. That summer job started a relationship between Chef Pettis and the award-winning chef that survived more than three restaurants and is still going strong. From the dish pit at Marina Cafe, he was promoted to a line cook position. He excelled from a base line prep cook to the lead line cook and was able to take on responsibility and authority that the job required. Shortly after, Chef Pettis worked at Harbor Docks Seafood & Brewery and Creehan's Market as the kitchen manager, later becoming the sous chef at the award-winning Beach Walk Crystal Beach. Feeling the need to continue his education and training, but desiring to stay close to home, Chef Pettis decided to attend the Florida Culinary Institute in West Palm Beach where he finished on the President's List with a perfect 4.0. In addition to winning a number of culinary competitions, he was also featured in Florida Trends NEXT magazine in August of 1999.
After interviewing more than 85 students at the Florida Culinary Institute, famed sushi chef Roy Villacrusis, with Mark’s CityPlace at the time, discovered Dan Pettis and hired him. For the next two years Pettis worked under his tutelage training extensively on cooking rice, cutting vegetables picking the right fish, creating menu specials and making sushi. After manning every post in the kitchen and sushi bar, Pettis was entrusted with the role of executive sous chef, no small feat considering the unparalleled expectations of Villacrusis. With almost twelve years of experience in the business, Villacrusis was a vital part in making Mark's CityPlace sushi bar the best in town. In December of 2003 Chef Pettis returned to his hometown of Fort Walton Beach picking up the reins at Beach Walk, and began helping Chef Creehan bring a taste of South Florida to the Emerald Coast. With his new understanding and passion for Asian cuisine and love of Caribbean cuisine, "Asian Island Cuisine" came naturally, a fusion that has become Pettis’s signature style.
In 2005 Dan Pettis became the Corporate Executive Chef for Creehan Restaurant Group, specializing in the dally operations of three restaurants, along with catering on and off site, teaching cooking classes to the public, and catering to A-list clientele in Destin and the South East. By fall 2007 Chef Pettis expanded his realm of expertise by accepting the position of project lead taking him to New Zealand, where he opened The Old Church Restaurant and Bar for a Florida investor. Pettis became responsible for front and back house operations, design layout, as well as creating the menus for dinner and specialty cocktails. Chef Pettis hired and trained a general manager and head chef, before returning home in the spring of 2008 where he worked alongside Executive Chef Konrad Jochum at The Boat Yard in Panama City Beach. Chef Pettis was the lead of a team in place that opened a new sushi bar within the restaurant, while Jochum excelled in the kitchen, revitalizing the area’s culinary experiences.
By fall 2009, and with the help of his father and brother, Pettis took a leap and opened his own restaurant, One 20 a Modern Bistro to the delight of many. The 75-seat bistro features simplistic seaside inspired fusion cuisine, drawing on Chef Petti’s Southern roots, South Florida schooling, and worldly travels. One 20 a Modern Bistro has quickly become a place where locals love to gather after church on Sunday, for business meetings and family celebrations, ladies night, or a romantic dinner for two. It is easy to see why Dan Pettis has been voted Best Chef of the Emerald Coast for two years in a row by his loyal followers and readers of Emerald Coast magazine.
Come and join Chef Dan Pettis for a little insight into how he thinks and where his inspiration comes from. Each class is different so contact us to see what this month's theme will be. 11 am to 1 pm $40 per person
Ladies come out on Tuesday Evenings for ½ price wine by the glass and discounted dinners. Bring Your Girlfriends and leave the boys at home this one is just for you. Not your usual ladies night. Relax, Let your Hair down, and let the good times flow!